Slow Cooker Banana Pecan French Toast

Make yourself something extra special for breakfast! You deserve it! Though it’s easy to think you’re limited to eggs, oatmeal, yogurt and smoothies for breakfast, this simple slow cooker Banana Pecan French Toast shakes up the morning meal with a diner inspired dish gone healthy!

Slice a whole wheat baguette, top with a creamy custard sauce and bake in a crockpot with banana slices and a sprinkling of chopped pecans. Once cooked through, all you have to do is scoop this scrumptiously sweet french toast into your plate and drizzle with pure maple syrup, agave or fresh berry sauce.

This recipe is ideal for brunch or holiday breakfast. It comes together quick and is a total crowd pleaser!

Spray a 5-7 quart slow cooker with nonstick cooking spray. Arrange baguette slices on the bottom of the slow cooker.

Whisk together eggs, milk, coconut sugar, vanilla and cinnamon. Drizzle over the baguette slices, making sure to cover each slice completely with the egg mixture.

In a mixing bowl, drizzle banana slices with fresh lemon juice, tossing to coat. Place banana slices atop baguettes in the slow cooker. Drizzle with melted coconut oil, sprinkle with pecans. Cover and cook on high for 2-3 hours or on low for 4-5 hours, or until cooked through.

Cooking times will vary with different cookers, so begin to check your slow cooker at the 3 hour mark and allow to cook just until the bread begins to turn golden brown around the edges.

What did you think of this slow cooker banana pecan french toast? Let us know in the comment section, below! Also, be sure to follow us on Pinterest to be the first to know about all of our tasty, healthy breakfast recipes!

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I made it the night before and set my crockpot timer so that it would be ready for breakfast the next morning, it turned out great. I didn’t have any problem with it being too soggy.

I also substituted a can of coconut milk for the almond milk to give it a creamier texture.

I’ll definitely make again. I didn’t have any cooking spray, because we don’t use it. I tried coating my crockpot with coconut oil, but the bread did end up sticking pretty bad in some places. Maybe next time I’ll try lining with parchment paper.

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